Shrimp Scampi Spinach Salad Recipe

Shrimp Scampi Spinach Salad Recipe
Shrimp Scampi Spinach Salad Recipe photo by Taste of Home
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Shrimp Scampi Spinach Salad Recipe

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My husband and I really enjoy shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only three! —Jamie Porter, Garnett, Kansas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons butter
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 cup cherry tomatoes, halved
  • Lemon halves
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup sliced almonds, toasted
  • Shredded Parmesan cheese, optional

Directions

In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese. Yield: 4 servings.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Shrimp Scampi Spinach Salad in Simple & Delicious April/May 2017

Nutritional Facts

1 serving: 201 calories, 10g fat (4g saturated fat), 153mg cholesterol, 291mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

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  • 2 tablespoons butter
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 cup cherry tomatoes, halved
  • Lemon halves
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup sliced almonds, toasted
  • Shredded Parmesan cheese, optional
  1. In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
  2. To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese. Yield: 4 servings.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Shrimp Scampi Spinach Salad in Simple & Delicious April/May 2017

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